Electronic Resource
Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016
| العنوان: | Evolution of Gluten Content in Cereal-Based Gluten-Free Products: An Overview from 1998 to 2016 |
|---|---|
| المؤلفون: | Farmacia y ciencias de los alimentos, Farmazia eta elikagaien zientziak, Bustamante Gallego, María Ángeles, Fernández Gil, María del Pilar, Churruca Ortega, Itziar, Miranda Gómez, Jonatan, Lasa Elguezua, Arrate, Navarro Santamaría, Virginia, Simón Magro, Edurne |
| بيانات النشر: | MDPI 2017-01-03 |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immunosorbent assay (ELISA) technique. Eight categories were defined: flours, breakfast cereals/bars, bakery, pasta, breads, dough, snacks, and yeasts, and these were divided into GF labeled-foods (GF-L) or reportedly GF foodstuffs, but not certified (GF-NC). Gluten-detection was decreased over time in line with the evolving European regulations about food information and gluten content claims. This decline started sooner in GF-L products than in GF-NC. As a whole, gluten was detected in 371 samples, with breakfast cereals/bars being the most contaminated group. Snacks and yeasts changed from being high gluten-detected samples to being totally GF over the years. The downside is that, of contaminated samples, those in the low levels of gluten detection range have decreased while flour samples containing over 100 mg/kg gluten have risen in the 2013-2016 period. Obtained data confirm that GF cereal-based foods are becoming safer but gluten control must be maintained. |
| مصطلحات الفهرس: | gluten-free, cereal based foodstuff, gluten content evolution, ELISA, celiac-disease, United States, gliadin, immunoassay, trial, wheat, European database, Free Food Database, info:eu-repo/semantics/article |
| URL: | 2072-6643 |
| الاتاحة: | Open access content. Open access content |
| ملاحظة: | This research was supported by a grant from the University of the Basque Country (UPV/EHU) (University-Society US15/06) and a grant from the Basque Government (Proyectos de Investigacion Focalizada Agricultura PA15/01). We thank to Ana Corrales and Idoia Larretxi the collaboration during the experiment performance. English |
| Other Numbers: | ESUPV oai:addi.ehu.es:10810/21487 1050174614 |
| المصدر المساهم: | REPOSITORIO DE LA UNIVERSIDAD DEL PAIS From OAIster®, provided by the OCLC Cooperative. |
| رقم الانضمام: | edsoai.on1050174614 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |